for 4 person

Quince puree

1 ½ dl	water
1 tbsp	rosemary, finely chopped
½ tbsp	yellow mustard seed, crushed with a mortar and pestle
¼ tsp	cinnamon
500 g	quinces rubbed down with a towel, peeled, quartered, cored, cut into small pieces (yields approx. 350 g)
120 g	ground cane sugar
1 tbsp	apple vinegar

Pork shoulder

1 dl	meat bouillon
1	mini quick pork shoulder (approx. 385 g), cooked, cut into slices

How it's done

Quince puree

Bring the water to the boil along with half of the rosemary, mustard seeds and cinnamon. Add the quince, cover and cook over a medium heat for approx. 15 mins. until soft, puree. Add the sugar and vinegar, bring to the boil, reduce for approx. 5 mins. while stirring constantly, allow to cool slightly, stir in the remainder of the rosemary.

Pork shoulder

Bring the stock to the boil in a pan. Add the meat, reduce the heat, cover and heat through for approx. 10 mins. Serve with the quince puree.

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